Adam Guthrie | Contributors - Nourish plant-based living

Adam Guthrie

Adam Guthrie, vegan chef
Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University. He transformed his own health through diet and exercise after suffering a heart attack at age 39 and now teaches others how to eat and live a wholefood plant-based lifestyle through his I Feel Good program.

Articles by Adam Guthrie

View ›
Recipe

Seriously good mushroom gravy

This rich vegan gravy recipe by chef Adam Guthrie ticks all the boxes: it’s thick, flavoursome, and packed with plant-based goodness.

- Adam Guthrie
View ›
Recipe

Minestrone soup

Minestrone is a classic Italian soup that provides a delicious way to eat an abundance of vegetables in one meal. You can use any combination of...

- Adam Guthrie
View ›
Recipe

English baked beans on toast

It’s healthier to make your own baked beans. Plus, this recipe is simply delicious!

- Adam Guthrie
View ›
Recipe

Apple and berry pie

This healthy wholefood pie will make you berry happy.

- Adam Guthrie
View ›
Recipe

Kelp noodle stir-fry

A colourful array of veggies combine with succulent tofu strips and fine kelp noodles in this classic Asian dish that is packed with flavour,...

- Adam Guthrie

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Seriously good mushroom gravy

Adam Guthrie

This rich vegan gravy recipe by chef Adam Guthrie ticks all the boxes: it’s thick, flavoursome, and packed with plant-based goodness.

dinnerlunch
basicsgluten-free optionoil freesauces and condiments

Ingredients

Method

  1. Heat a wide pot or skillet over high heat, then add the onion and garlic and sauté until soft and golden brown, adding splashes of water as needed.
  2. Add a little stock to the pan and stir until the liquid has evaporated. Add mushrooms, and sauté until soft.
  3. Thoroughly mix the miso and wholemeal flour into the remaining stock until smooth, and add to the pan. Stir constantly until the gravy boils and thickens.
  4. Once boiling, reduce the heat and simmer for a minute or two. Add the soy sauce and stir. Reduce the heat and simmer for a couple of minutes.

TIP: Suitable for home freezing: just defrost in the fridge the day before using, and reheat when ready. 

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe is an edited extract from Nourish plant-based living, Volume 7 No 5 • View magazine

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Minestrone soup

Adam Guthrie

Minestrone is a classic Italian soup that provides a delicious way to eat an abundance of vegetables in one meal. You can use any combination of your favourites with pasta or rice to make it hearty and wholesome.

dinnerlunch
quick and easysavouryseasonal
Italian

Ingredients

Method

  1. Cut the tomatoes into quarters and then puree in a blender until smooth.
  2. Heat a pot over a high heat. Dry sauté (no oil) the onion, garlic, carrot, and celery until translucent. Add the tomato puree, stock, beans, lentils, pasta, and cabbage.
  3. Cover and bring to a boil, then reduce the heat and simmer until the pasta is cooked. Add the peas, kale, and parsley, then cook for an additional minute.
  4. Serve in bowls with a slice of sourdough on the side.
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish Issue 64 • View magazine

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English baked beans on toast

Adam Guthrie

It’s healthier to make your own baked beans. Plus, this recipe is simply delicious!

breakfast
gluten-free optionoil free
British

Ingredients

TO SERVE

Method

  1. Heat a pot over a medium heat, add the carrots and celery, and stir. You don’t need to cook them in oil, just use a splash of water if they start to stick. Turn the heat to very low, then add the garlic and stir. Cover with a lid and cook until very soft, about 20–25 minutes.
  2. Remove the lid, add the tomatoes, tomato sauce, coconut sugar, Worcestershire sauce, and stir. Simmer for 5 minutes.
  3. Puree the sauce mixture in a blender until smooth, then pour back into the pot. Mix the cornflour with a little water and add it to the sauce. Add 500ml of water, stir through, and heat until the sauce boils and thickens.
  4. Add the beans and simmer for 15 minutes. Add the salt and stir through.
  5. Serve on wholemeal toast with fresh baby spinach. I also like a few strips of baked tempeh on top, but you can add any of your breakfast favourites.

TIP: Navy beans are sometimes called white beans, but you can also use cannellini beans if you want. If using dried beans, soak them overnight, then drain and rinse. Cook the beans before starting this recipe. If using canned, you’ll need about six cans.

Adam Guthrie, vegan chef
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Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

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Apple and berry pie

Adam Guthrie

This healthy wholefood pie will make you berry happy.

dessert
bakingentertainingkid-friendlyrefined sugar freeseasonal

Ingredients

Pastry

Filling

Method

  1. Preheat the oven to 180°C.
  2. To make the pastry, combine the flour, chilled mashed banana, cinnamon, dates and salt in a food processor or blender. Blend until the dough resembles the consistency of play dough. Place the pastry onto a clean bench and knead in 1–3 tsp of warm water. Place in the fridge to rest for about one hour.
  3. Roll the pastry out on the kitchen bench using a rolling pin (use a little flour to prevent it sticking) until it’s very thin and wider than the baking dish you are going to use. Place the pastry over the dish, push down to line the dish, and cut off any excess with a knife. Prick the pastry base with a fork. Add a large piece of baking paper into the dish and add 2–3 cups of rice to weigh down the pastry while blind baking. Bake for 15 minutes.
  4. Make the filling. Add to a medium saucepan the apple slices, dates, mixed berries and cinnamon. Place a lid on top and stew the fruit in its juices over a low heat, stirring regularly, for 20 minutes or until the apple slices are very soft.
  5. To assemble, place the filling into the blind baked pie base. Roll a second piece of thin pastry and carefully place it onto the top of the pie. Cut away the excess pastry with a knife and seal the edges by pinching the pastry together to make a scalloped edge. Add a few diamond shaped pastry leaves to the top of the pie, then brush the top with soy milk.
  6. Bake the pie in the preheated oven for 20 minutes or until the crust is golden brown. Allow the pie to cool for 10 minutes before serving.
Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

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Kelp noodle stir-fry

Adam Guthrie

A colourful array of veggies combine with succulent tofu strips and fine kelp noodles in this classic Asian dish that is packed with flavour, free from added oil, and easy to make gluten free by using tamari in place of soy sauce.

dinnerlunch
gluten-free optionoil freestir-fries

Ingredients

Serves:2-4

Method

  1. Soak dried kelp noodles in warm water for 30 minutes. Drain and rinse then set aside.
  2. Heat a wok, sauté the onion and garlic without oil, adding a tablespoon of water to deglaze the pan.
  3. Add the tofu strips and celery. Stir-fry for 1 minute. Add mushrooms and carrots and stir through.
  4. Next add the noodles, bok choy, rice vinegar, soy sauce and coconut sugar, and stir well. Add the spinach and finally salt and pepper, to taste.
  5. Serve the stir-fry in four bowls and top with the chives.

TIP: If you can’t find fresh shiitake mushrooms, dried are fine. Simply soak them for 1 hour in warm water before cooking.

Adam Guthrie, vegan chef
Adam Guthrie

Adam is a professionally qualified chef with a Certificate in Plant-Based Nutrition from eCornell University.

This recipe was originally published in Nourish plant-based living, V8 N2 • View magazine

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YOUR INPUT